Roasted Brussels Sprouts and Red Radishes
Roasting vegetables brings out their natural sweetness. The radishes in this recipe stay cruncy, and their slightly spicy flavor is a wonderful contrast to the grassier Brussels sprouts. The balsamic vinegar reduction adds sweet acidity.
INSTRUCTIONS
Preheat oven to 400 degrees F. Toss prepared Brussels sprouts and radishes in large bowl with olive oil and a sprinkling of salt and pepper to taste. Space evenly in a single layer on a sheet pan and place on top rack of the oven. Roast until leaves are brown and crisp and heads are tender and brown, about 30 minutes. Radishes will be brown but still slightly crunchy. While the sprouts and radishes roast, add the balsamic vinegar to a small sauce pan, and bring to a boil. Cook until the liquid is thick and syrupy—careful, this happens quickly and you do not want it to burn! Plate, and drizzle with balsamic reduction before serving.
Fresh Ingredients Delivered!
We help make cooking fresh, healthy meals easy and convenient. Get creative in the kitchen with organic produce and artisan ingredients conveniently delivered to you. From the fields to your table, there is a simple way to live deliciously.
